Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Ingredients: 

Directions:

  1. Preheat a large pan over medium heat. Toast the almonds and hazelnuts until fragrant and golden brown, around 5-7 minutes. Remove from the heat and allow to cool completely.

  2. Place the nuts in a food processor and pulse into fine crumbs. Add the garlic and pulse until incorporated. Add the chopped roasted red peppers, olive oil, vinegar, seasoning, salt, and cheese. Pulse until you have a consistent texture.

  3. Use to top chicken, meatballs, pasta, or a sliced baguette. Enjoy!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.